Mozzarella, Pepper and Egg Omelette recipe

Whisk until the yolks and whites are fully blended and the mixture looks a little frothy, as this helps the omelette turn out tender rather than streaky. Avoid over-salting now, because the cheese will add some seasoning later.

Keep the heat at medium-low if the margarine starts to foam quickly or colour at the edges; it should melt to a pale, glossy pool rather than brown. Swirl it to coat the base evenly so the omelette does not catch.

Let the pepper strips take on a slight gloss and begin to slump before moving on, which shows their raw crunch has softened without losing all structure. If they start browning too fast, lower the heat so their sweetness rather than bitterness comes through.

Gently lift the edges with a spatula as the eggs begin to set, allowing the uncooked mixture to flow underneath and creating a more even layer. Remove the pan from the heat while the centre is still just a little soft, because residual heat will finish it without making it rubbery.

Use the spatula to fold from the side nearest you in one smooth motion, then let it sit for a few seconds so the cheese melts into the filling. Slide it onto the plate while the base is still lightly golden, before the steam softens the omelette too much.